Peel and pit avocado and cut into small cubes. Puree in a blender. Immediately pour the mixture into a glass bowl and mix in a little lemon juice. This will prevent the avocado from discoloring. Using a whisk, slowly stir in the chicken soup and cream. Season to taste with salt, ground pepper and a dash of Worcester sauce.
Preparation Tip:
Instead of cream as a binder, you can use whole milk and a little starch flour. If the avocado cream soup is stored longer, then you should add the core, so that the soup does not discolor.
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